Crab, sweetcorn and chipotle salad
- September 2013
- Serves 4
- Takes 15 minutes to make, 25 minutes to cook
This filling spicy crab and corn salad recipe can be easily adapted to make a light starter.
- 46g (19g saturated)
- 42g (5.9g sugars)
To turn this from a main dish into a light starter, replace the potato with watercress.
Put a clean tea towel over the work surface, stand each corn cob on its end in the middle of it and, holding it firmly, carefully cut off the kernels with a sharp knife. Use the tea towel to gather the sweetcorn kernels.
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